Title: Beet-Orange-Apple Salad
Categories: Salad
Yield: 4 Servings
| 1 1/2 | lb | Fresh Beets With Greens |
| | | (About 1 Bunch) |
| 1 | lg | Orange |
| 2 | | Unpeeled Granny Smith |
| | | Apples Thinly Sliced |
| 1 | tb | Olive Oil |
| 1 | tb | Raspberry Vinegar |
| 1/2 | ts | Sugar |
| 1/4 | ts | Salt |
| 1 | cl | Garlic Minced |
| 2 | tb | Unsalted Sunflower Seeds |
| | | Toasted |
Coarsely Shred Beet Greens To Measure 2 C. Set Aside. Leave Root & 1 Inch
Of Stem On 2 Beets, Reserving Remaining Beets For Another Time. Scrub With
A Brush & Set Aside. Place Beets in A Small Saucepan & Add Water To Cover
& Bring To A Boil. Cover, Reduce Heat & Simmer 20 Min. OR Until Tender.
Drain & Let Cool. Trim Off Beet Stems & Roots & Rub Off Skins. Cut Each
Beet Into 8 Wedges. Set Aside.
Peel & Section Orange Over A Medium Bowl, Reserving Juice & Membranes;
Set Sections Aside. Squeeze Membranes Over Bowl To Extract Juice. Discard
Membranes. Add Orange Sections, Beets & Apples. Toss Gently & Set Aside.
Combine Oil, Vinegar, Sugar, Salt & Garlic in A Jar. Cover & Pour Over
Beet Mixture. Toss Well. Arrange 1/2 C. Shredded Beet Greens On Each Of 4
Salad Plates. Top With Beet Mixture; Sprinkle With Sunflower Seeds. Serve
At Room Temperature OR Chilled.
(Fat 6, Chol. 0)